For a second I am speechless on how to answer the anatomy question. The same loss for words will be felt again when I view four dozen dozen heavily handled Easter eggs. But I forge ahead, not stopping long enough to wonder why I am discussing my vagina with my 3-year-old son or sauteing deviled eggs. It just must be done.

Cut the hard-cooked eggs in half lengthwise. Remove the yolks and place them in a bowl. Set aside the whites. Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, smash everything into a thick paste. Add salt and pepper to taste. Spoon the mixture into the hollowed egg whites so the filling is even with the surface of the egg, not mounded. There will be leftover stuffing, which becomes the salad dressing. In a nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook. Meanwhile, in a large bowl combine the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss. Gently lift the eggs from the pan, turn them filling side up, set them on the greens. Serve.